Eggplant Rollatini

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 tsp or 6g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  ½ lb or 227g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomato sauce

  No salt added

  3 cup or 735g

• Mozzarella cheese

  Part skim milk

  6 oz or 170g

Directions

1. Heat the broiler and line a baking sheet with parchment paper. Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt.
2. Arrange the slices on the prepared baking sheet and broil in batches until deep brown, turning once halfway through, about 5 to 7 minutes per side.
3. Adjust the oven temperature to 375°F and place a rack in the middle.
4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ground beef, breaking it into small pieces, and season with salt and pepper. Cook until the meat is just cooked through, about 8 minutes.
5. Add 1 cup of tomato sauce and simmer for 10 to 15 minutes, stirring occasionally. Adjust seasoning as needed.
6. Lightly grease a baking dish and spread ½ cup of tomato sauce in the bottom. Place a scant tablespoon of the beef mixture on one end of each eggplant slice and roll up tightly. Arrange the rollatini in the baking dish, seam side down.
7. Distribute the remaining tomato sauce over the rollatini. Season with salt and pepper, sprinkle with grated mozzarella cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 5 minutes until the cheese is bubbly.
8. Serve hot and enjoy!